|Bone in pork shoulder/Bone in pork butt||1|
|Regular-strength chicken broth||4 Cup (64 tbs)|
|Onion||1 Large, quartered|
|Coriander seeds||1 Tablespoon|
|Cumin seeds||1 Tablespoon|
|Dry oregano leaves||1 Teaspoon|
|Canned chipotle chiles in adobo sauce||3|
Place pork, broth, onion, coriander, cumin, oreg-ano, chiles, if desired, and bay leaves in a 5- to 6-quart pan.
Add enough water just to cover meat.
Cover pan and bring to a boil; reduce heat and simmer until meat pulls apart easily with a fork (3 to 4 hours).
Lift out meat (reserve broth for other uses, if desired).
Place pork in a large roasting pan and bake, uncovered, in a 450° oven until sizzling and browned (about 20 minutes).
Pull off chunks of meat and shred with 2 forks, discarding fat.